Spicy Pork Noodle Soup
You can substitute beef or shrimp for the pork. If you keep dry noodles and chicken broth in your pantry, it is easy to make this recipe. If you have rich chicken broth you can eliminate the meat in this dish. You may also add any kind of vegetable: just return the broth to a boil and cook for 1 minute, before adding the noodles.
NotesNoodles can be thin or wide. If you want the soup spicier, add another pepper.
Serves2 to 3
Total Timeunder 1 hour
Recipe Courseappetizer, hot appetizer
Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free
Taste and Texturechewy, hot & spicy, savory
Type of Dishhot soup, soup
- 4 ounces pork tenderloin
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon cornstarch
- 6 ounces dried rice noodles (see Note)
- 1 fresh hot red chili pepper, seeded (see Note)
- 2 green onions, with tops
- 2 teaspoons vegetable oil
- 2 tablespoons chili paste
- 1 teaspoon minced garlic
- 4 cups Chicken Broth
Remove and discard the fat from the pork. Slice the pork into ¼-inch matchstick strips. In a medium bowl, mix the salt, pepper, and cornstarch and toss with the pork. Marinate the pork for 20 minutes.
Soak the dried rice noodles in warm tap water for 15 minutes; drain. Rinse well with cold water and drain well. Set aside.
Cut the chili pepper into thin matchstick strips. Cut the green onions into 1½-inch matchstick strips.
Heat a 3-quart saucepan over medium heat and add the vegetable oil. Add the chili paste, garlic, and chili pepper and sauté for 1 minute. Add the chicken broth and bring to a boil.
Add the pork and rice noodles; stir to separate the pork pieces. Return to boiling again and turn off the heat. Add the green onions.
Read NextTranslucent Sugar Glaze
2000 Leeann Chin and Katie Chin